Veggies Pad Thai Recipe

Make the sauce

In a small bowl, whisk together tamarind paste, low-sodium soy sauce, rice vinegar, brown sugar, fish sauce (if using), warm water and sriracha until sugar is dissolved and sauce is smooth. Taste and adjust: more sugar if too tart, more lime later if needed. Set aside.

Prepare noodles

Place dried rice noodles in a large heatproof bowl. Pour boiling water over the noodles to just cover (or follow package instructions) and let soak until pliable but still slightly underdone, about 6–8 minutes depending on thickness. Stir occasionally to prevent clumping. Drain and rinse briefly under cool water, then toss with a tiny drizzle of oil to prevent sticking. Set aside.

Press and cut tofu

While noodles soak, press tofu for 10–15 minutes to remove excess water: wrap in clean kitchen towel or paper towels and put a weight on top. Once pressed, cut tofu into 1/2-inch cubes or 1/3-inch strips.

Pan-fry tofu

Heat 1 tablespoon neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Add tofu in a single layer and cook undisturbed until golden on the bottom, about 3–4 minutes. Flip and brown remaining sides until crisp and golden, about another 3–4 minutes. Season lightly with 1/4 tsp salt and 1/8 tsp black pepper while cooking. Remove tofu to a plate and keep warm.

Prep eggs and aromatics

Crack eggs into a small bowl and beat lightly. Slice shallot/onion thinly, mince garlic, julienne carrot and slice bell pepper. Separate scallion whites and greens; slice both thinly. Rinse bean sprouts and drain well.

Cook aromatics and eggs

Using the same large skillet or a wide wok, add the remaining 2 tablespoons oil and heat over medium-high. Add shallot and garlic; stir-fry 30–45 seconds until fragrant and softened but not browned. Push aromatics to one side, add beaten eggs to the cleared surface and let set briefly, then scramble gently until just cooked through. Mix eggs with aromatics.

Stir-fry vegetables

Add carrot and bell pepper and stir-fry 1–2 minutes until they begin to soften but remain crisp. Add scallion whites and cook another 30 seconds.

Combine noodles and sauce

Increase heat to high. Add drained noodles to the pan with the vegetables and toss to combine. Pour the prepared Pad Thai sauce evenly over the noodles. Use tongs or two spatulas to toss and stir continuously so the noodles absorb the sauce and heat through, about 2–3 minutes. If the noodles stick or seem dry, add up to 1–2 tablespoons warm water to loosen.

Finish with tofu and bean sprouts

Return fried tofu to the pan and gently fold through the noodles so it warms and picks up sauce. Add bean sprouts and most of the scallion greens; toss just enough to wilt sprouts slightly, about 30 seconds—keep some crunch.

Final seasoning

Taste and adjust seasoning: add a squeeze of lime, a pinch more sugar, or a dash more soy/fish sauce if needed. Stir in 1/2 teaspoon sesame oil if using for aroma. Remove from heat.

Divide Pad Thai among serving plates. Top with crushed roasted peanuts and remaining scallion greens. Serve with lime wedges on the side for squeezing and additional chili/sriracha if desired. Offer extra bean sprouts and cilantro/chives for garnish.